|
450 g
3
tablespoons
1 teaspoon
25 g
1
tablespoon
1 teaspoon
6
tablespoons
2
tablespoons
2
tablespoons
6 oz |
calf's
liver, thinly sliced
flour
finely
crumbled rosemary
butter
vegetable
oil
flour
chicken
stock
lemon
juice
sweet
sherry
mint
sprigs, to garnish
salt and
pepper
fresh or
frozen raspberries, liquidized and sieve (reserve a few for garnish)
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Method :
-
Toss
the liver in the four seasoned with the salt, pepper and rosemary.
-
Fry
the slices in the butter and oil over moderate heat for 11/2
-2 minutes on each side.
-
Remove
the liver and keep it warm.
-
Stir
the flour into the pan, then the raspberry purée,
stock, lemon juice and sherry.
-
Bring
to the boil and simmer for 3-4 minutes until the sauce thickens.
-
Adjust
seasoning.
-
Arrange the liver on a dish, pour over the sauce and garnish with
the mint and reserved raspberries.
Serves 4
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